Hearty Red Wine, Chicken, Bacon and Celeriac Stew
with Mixed Herbs, Soured Cream and Toasted Ciabatta
- Celery
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Milk
Add fresh flavour to your plates with celeriac. The root of the celery plant, celeriac has a nutty but celery-like flavour which becomes sweeter when cooked. Make it a mash, roast it or serve as a classic remoulade to enjoy this veg at its best.
Ingredients
1 unit(s)
Celeriac
(Contains: Celery)
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
90 grams
British Smoked Bacon Lardons
1 sachet(s)
Mixed Herbs
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
10 grams
Chicken Stock Paste
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
30 grams
Onion Marmalade
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
1 tbsp
Plain Flour
350 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and trim the celeriac. Cut into 2cm chunks.
Place the celeriac on a large baking tray, drizzle with oil, sprinkle over the curry powder and season with salt and pepper. Toss to coat.
When the oven is hot, bake on the top shelf until golden, 25-35 mins.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the diced chicken, bacon lardons and carrot. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Stir-fry until the chicken is golden brown on the outside and the carrot is tender, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.
Once the chicken and bacon has cooked, stir in the garlic and mixed herbs. Stir-fry for 1 min.
Stir in the flour (see pantry for amount) into the bacon and carrot. Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the red wine jus paste and the chicken stock paste. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.
Meanwhile, halve the ciabatta.
Once the celeriac has roasted, stir it into the stew along with the onion marmalade.
Simmer until everything's piping hot, 1-2 mins.
Taste the stew and season with an extra pinch of salt and pepper if needed.
Toast the ciabatta halves in your toaster until golden.
Share your chicken, bacon and celeriac stew between bowls. Spoon dollops of soured cream on top.
Serve with the toasted ciabatta on the side for dipping.
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